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Listen: “Into The Wild”- LP

We are salad fiends. Monsters, even. We strive to eat green at every meal. Kermit didn’t really know what he was talking about (it isn’t hard being green).

(Also, Kaiya is a vegetarian. Lesley’s a jealous omnivore.)

So yesterday, we had a few friends over and made not one, but two salads! That’s right folks, feast your eyes on these plates– our veggies are ready for their close-ups. 



SPINACH- MINT SLAW (adapted from Shutterbean)

Gather together fresh ingredients. We used:



Shred bunches of spinach, cabbage, and mint. Make sure the sections are longer than they are wide. 



Lesley’s a pro shredder. 

Chop the scallions into even, coin-sized segments (we only used the bottom part of the scallion, but feel free to go all the way to the top!). 

Crush the almonds. We put the almonds into a bag and crushed them with a meat mallet. We recommend using the flat end of the mallet– Lesley used the textured end and accidentally broke the bag!



If you want to chop the almonds, feel free to do so. In the end, the almonds should be in small, even-sized slivers. 

Mix together the salad in a large bowl. We recommend putting the almonds in last, otherwise they will sink to the bottom. 

Gather together ingredients for the dressing. We used:



Mix together all dressing ingredients in a medium sized bowl. We also diced up two cloves of peeled garlic, and added that to our dressing. 

We left the dressing on the side, since this recipe makes a rather large serving, and we each have a different idea of how much dressing to put on a salad (Kaiya likes hers desert dry, ’cause she’s a stone cold fox). 



Babe with a bowl (of awesome salad).





Cut the mango and apples into slices. Our mango slices were… more than a little messy. Try to cut with the grain of the mango to ensure a less messy result. We would also recommend using less ripe fruit so that it will hold up when cut. 

Layer apple slices over mango slices. This salad tastes best when the two fruits are together, so try to make sure that there are even numbers of mango and apple slices. 

Zest two limes.



We thought that the “naked” limes were really funny. Classic. 

Mix the sugar and the lime zests together. Shutterbean suggests using a food processor, but we mixed with a fork and did just fine. Maybe we just have really great arm muscles. 

Sprinkle the sugared lime zest over the fruit. So fresh the prince of Bel-Air would cry.



This was a bomb meal. Really. Beautiful company (just look at this girl gang below) and clean, classic flavors. 



We also think that we’ve found our new favorite salad ingredient– mint. The mint in the first salad really pulls it all together (especially with our substituted almonds) and packs such flavor that you barely need dressing. 

We have modified the original recipes for both salads below. For the fruit salad, Shutterbean suggested using 1/4 cup of sugar, but that was way too much! We halved that amount and substituted a few other flavors.


  • bunch of spinach leaves, shredded
  • bunch of cabbage (we used asian), shredded
  • bunch of mint leaves, shredded
  • 2 scallions, chopped
  • 1/3 cup of almonds, crushed


  • 2 tbs orange honey ginger syrup
  • 2 cloves peeled garlic, minced
  • 2 tbs sesame oil
  • 4 tbs rice vinegar
  • olive oil, to taste
  • salt & pepper, to taste

Mix together the fresh ingredients in a large bowl, adding the almonds last. Drizzle salad dressing on top, or serve on the side. Enjoy!


  • 1 mango
  • 2 apples (we used Granny-Smith)
  • 1/8 cup sugar
  • 2 limes

Cut the mango and apples into thick slices. Try to cut with the grain of the fruit to ensure clean lines. Layer the apple slices over the mango on a large plate. Zest the two limes. In a small bowl, mix together the lime zest and sugar with a fork. Sprinkle sugared lime zest over fruit and serve!

Until next time, may the forks be with you (spoons too, if you’re into soup).